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Source: Campbell's Recipes
Tagged With: 4 servings
Picante Marmalade Chicken
This sweet and savory dish is made special by simmering sautéed chicken breasts in a fabulous mixture of orange marmalade and picante sauce.
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Serves: 4 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
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1 tablespoon Vegetable Oil
1 1/4 pounds skinless, boneless chicken breast half
3/4 cup Pace® Picante Sauce
1/3 cup orange marmalade
1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)




Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or it's until well browned on both sides. Remove the chicken from the skillet and set aside. Pour off any fat.
Stir the picante sauce and marmalade in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.





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